I just realized how pasta-heavy my posts have been recently. I guess I just feel into the pasta rut with my busy schedule as of late – but that’s no excuse for my lack of creativity! I am going to revamp my food planner later today and make sure there are fewer pasta dishes.
This recipe can be made in 20 minutes and is absolutely delicious (and cheap to make too)!
Roasted Red Pepper Pasta (GF)
This type of pesto is a little thicker than traditional pesto and is perfect as a sauce, dip or sandwich spread. I am sure there are more uses for it – get creative! Here is the recipe:
Put the liquid in the food processor first and then add the other ingredients, blending until smooth. Serve over pasta, pizza, or any other dish you want!
I started my 200-hour yoga certification about two weeks ago thinking I had all the time in the world. Even though we all need that extra hour every day to get things done, I decided to go after something I have been dreaming about doing for about year – and it’s the best decision I have ever made. My days are busy, but not chaotic. I go to Ashtanga almost every day after work and spend a good portion of my weekend on the mat, as well. We are currently turning half of our guest bedroom into a mini yoga studio so I can practice when I have to work late or can’t make it to class for some reason. I have a feeling this will look totally adorable and I will post pictures once it’s ready.
With a full-time job, a house to take care of and a hungry boyfriend to feed, these last couple of weeks have been exhausting – I don’t know how people with kids do it! Hats off to you!
So far, these yoga classes have been an amazing experience, these teachers are inspirational and have put me in positions I never even dreamed I could do. In order to keep up with the things I enjoy (like cooking), I’ve had to make some compromises. I still fully plan on cooking as much as possible, but I realized I needed to find more convenient meals in order to keep up with my routine and ensure I eat a healthy, home-cooked meal as much as possible.
Even though more of my time is being absorbed since I started certification, I surprisingly feel more balanced. This dish is one that I pinned almost a year ago when looking for quick week-day meals. It’s a one pot dish, so you know that prep and clean up will be a cinch. This dish can also be made vegan easily by omitting the parmesan or substituting it with a vegan option.
Yep, that’s it!
We all need some extra help getting through Mondays. Cheers to a great week, everyone!
Nick loves alfredo sauce. In fact, I can’t remember a time when we went to an Italian restaurant and he didn’t get some sort of alfredo dish. Unfortunately for him (and fortunately for my waist line) I do not share the same adoration for this sauce.
Since Nick is such a good sport about trying out my little experiments, I compromised with him and made a dish that incorporated this sauce. I recently discovered gluten-free tortellini, so I decided to make a hearty pasta bake.
I’m going to warn you, this is NOT the healthiest of dishes – I had a small portion with a big salad .:)
Baked Tortellini (GF)
-1 pkg. gluten-free cheese tortellini, uncooked
-3 cups homemade Marinara sauce
-1/2 cup water
-1/2 jar Alfredo four cheese sauce (All “Classico” sauces are gluten-free!)
-1/2 cup shredded Parmesan
-1/2 cup shredded Smoked Mozzarella Cheese
Preheat oven to 350 degrees F. In 3 quart glass baking dish, layer tortellini and marinara sauce. Put water into empty sauce jar, close lid, and shake. Pour this mixture over the tortellini.
Spoon Alfredo sauce over the tortellini. Sprinkle with cheese.
Cover tightly with foil and bake at 350 degrees for 55 minutes. Uncover and bake 10 minutes longer, until tortellini is tender and cheese is bubbling and golden brown.